Comparison of some antioxidants, vitamin C and total protein in rose fruit

Rose (Nestrin) is a plant of the Rosaceae family that is cultivated on a large scale in a wide range of climatic regions. For this reason, a large amount of flowers and fruits are produced in the country every year, but unfortunately, there is no use for its fruits. The Rose fruit is an important source of vitamin C and other antioxidants. Different varieties of roses such as white, pink, velvet, red and fiery were examined. The samples were collected in two stages to obtain immature and ripe fruits. Measurements were made using the colorimetric method. The results showed that the amount of enzymes and antioxidants in ripe and immature fruits and also in the different varieties studied was different, so that the variety of velvet flower had higher amounts of vitamin C and total protein, and fire flower had higher amounts of polyphenol oxidase and catalase than other varieties. Also, total protein and vitamin C were higher in immature fruits and polyphenol oxidase in ripe fruits, and the amount of pyrogallic peroxidase and catalase in both cases (ripe and immature fruits) was almost the same. The results were analyzed using SPSS software.